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 Ingredients | |
|---|---|
| 4-6 | ROCKY® Free Range Boneless Skinless Chicken Breast Filets |
| 3 tbsp | olive oil |
| 3 tsp | kosher salt |
| 1/4 tsp | ground black pepper |
| 2 tbsp | shallots, chopped |
| 4 | garlic cloves |
| 3/4 cup | white wine |
| 1.5 cup | diced tomatoes, with juice |
| 1 tsp | fresh rosemary, chopped |
| 1 tsp | fresh tyme |
| 1/2 cup | kalamata olives |
| 1/2 tsp | capers |
| 1.5 lb | broccoli rabe |
| 1 tbsp | lemon zest |
 Method |
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|---|---|
| 1 | Preheat oven to 350°. In a large frying pan, heat oil over medium-high heat. Season the chicken with salt & pepper. When the oil just starts to smoke place the chicken, skin side down, in the pan. Cook the chicken until browned on all sides, turning once, about 8-10 minutes. Remove chicken from pan, place on a baking sheet and put in the oven while you make the sauce. |
| 2 | In the same frying pan used for the chicken, reduce the heat to medium-low. Add the shallots & garlic, keep stirring until the shallot softens, so the shallot and garlic do not brown. Add the wine to deglaze the pan and simmer until reduced by ½. Add the tomatoes, rosemary, thyme, olives, and capers. Simmer for about 5 minutes, then season with salt & pepper. Reduce heat to low, add the chicken (with juices accumulated while in the oven), cover & simmer for 5-10 minutes more. Make sure the chicken is cooked through, internal temperature of 165°. Place one piece of chicken on each plate. Spoon sauce over chicken. |
| 3 | In a large pot with lid, bring 4-6 quarts of water to boil. Add salt and Broccoli Rabe to blanch for 30-45 seconds. Drain Broccoli Rabe into a colander. Run under cold water until cooled or placed in an ice bath to stop the cooking process. Preheat large sauté pan, with olive oil, over medium heat. Sauté shallots & garlic, keep them moving by stirring, for 30 – 60 seconds. Add Broccoli Rabe and toss to keep the leaves from wilting, add lemon zest and toss. Season with kosher salt & pepper. Serve & Enjoy! |
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